Corn Salsa Recipe

I have always been a fan of good corn salsa.  Here is a recipe for an easy yet really good one.

Corn Salsa

Ingredients

3 cups frozen corn
2 poblano chilies
2 jalapeno chilies
1/2 red onion
1 bunch ciliantro (about 1/3 cup chopped)
2 TBS fresh lime juice (about 2 limes)
zest from 2 limes
salt and pepper

Directions

1. Roast poblano and jalapeno peppers until charred on all sides.  Put in bowl and cover with plastic wrap.
2. Heat skillet on medium until hot.  Put corn in skillet and stir occasionally until roasted and a few kernals are blackened (about 8 min).
3. Remove the skin, seeds and stems from peppers.  Dice peppers.  Dice onion. Chop cilantro.  Place peppers, onion and cilantro in large bowl.  Add corn.
4. Add lime juice and zest to bowl.  Stir.  Add salt and pepper to taste.

Salsa recipes

I have had many things come up in the last few weeks that have prevented me from updating the blog.  I thought now might be a good time to take a break for a couple of weeks and resume the blog in August.  It is almost time for tomatoes to be ripe so I thought I would post a link to a site that has copycat salsa recipes from restaurants.  Have fun trying them out!

http://hubpages.com/hub/Copycat-Salsa-Recipes

Café Rio (or Costa Vida) Sweet Pork Copycat Recipe

There are a ton of copycat Sweet Pork recipes on the web.  I have tried a few and made some tweaks and I think I have a pretty decent version of the yummy pork!  See what you think but I couldn't believe how easy it was.

Since my goal of doing this blog is to publish it into a cookbook, I am finally taking my own photos instead of getting them off of Google.  Now I have to go back and replace all of my previous posts with my own pics!

Café Rio Sweet Pork

Ingredients

6-7 pounds boneless pork ribs (they come in a package at Costco)

1 2 liter bottle of Coke (NOT Diet Coke or Coke Zero)

1 tsp garlic salt

1/4 c. water

1 medium sized can of sliced green chilies

1 can enchilada sauce (mild or medium depending on desired spiciness)

2 c. brown sugar

Directions

1. Put pork, 1 1/2 cups of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. 
2. In a blender, blend 2 cups Coke, chilies, enchilada sauce and brown sugar. If it looks too thick, add more Coke little by little.
3. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Caramelized Onion Potato Bake

This is a great side dish for steak.  We had this yesterday with bbq ribs and it was a hit.  I adapted this recipe from Tyler Florence's Carmelized Onion Potato Tart.

Caramelized Onion Potato Bake

Ingredients


4 potatoes
1 onion
Olive oil
Salt & Pepper
2 tbsp butter



Directions


1. Cut onion in half and slice onion thinly.

2. Put 4 tbsp olive oil in skillet on medium heat. Add onion and cook for 12-15 min until onion is caramelized.

3. Scrub potatoes and slice very thin (using a mandolin slicer helps).

4. Add onion mixture to potatoes and lightly toss together with spatula being careful not to break potatoes. Season with salt and pepper.

5. Add 2 tbsp olive oil to small casserole dish and add potato/onion mixture. Break up butter on top of potatoes. Cover with foil for 30 min. Remove foil and bake for another 20-30 min.

Well-Done Hamburgers

I have been trying different ways to have well-done, yet juicy hamburgers.  I think I have finally figured it out.  Try it you will like it!

Ingredients

2 lbs hamburger (80/20 works well)

1 hamburger bun

2 tbs milk

1 tbs steak sauce

2 cloves garlic; minced

1 tsp salt

1 tsp pepper

1 tbs Worcestershire sauce

Directions

1. Preheat grill on high.
2. Break up hamburger bun into food processor.  Process for about 1 minute.
3. Add bun crumbs to large mixing bowl and add milk.  Mash with a fork until combined.
4. Add steak sauce, Worcestershire sauce and garlic.  Stir to combine.
5. Break up hamburger and add to mixture in bowl.  Use hands and combine.  Be careful not to over-mix.  Add salt and pepper.
6. Use large lid (such as a mayonnaise jar) lined with plastic wrap and add hamburger pushing down to form about 7-8 patties.
7. Cook on hot grill for about 5 minutes per side.
8. Remove from grill and serve with your favorite toppings.

Bran Muffins

Bran Muffins


These muffins are a hit at our house.  We like to make them on Sundays and then eat them throughout the week.  The best part about these muffins is they aren't dry like most bran muffins.  This recipe has been tweaked over the years and was originally based on the "America's Test Kitchen" Better Bran Muffin Recipe.

Ingredients


1 cup craisins
1/4 cup raisins
1 tsp water
3 tbsp molasses
1 tsp vanilla extract
1 cup packed light brown sugar
2 eggs
2 cups plain yogurt
6 tbsp melted butter, cooled to room temp
1/2 tsp salt
2 1/2 cups All-Bran cereal
1 1/4 cups all purpose flour
1/2 cup whole wheat flour
2 tsp baking soda
Sugar in the raw for sprinkling on top of muffins


Directions


1. Preheat oven to 400 degrees (380 degrees if using convection)
2. Plump raisins/craisins by putting in a bowl with the water and covering with plastic wrap. Cook in microwave for 30 sec and then let sit while you prepare the rest of the ingredients.
3. Add the flours together in a large mixing bowl along with the salt and baking soda and whisk to combine.
4. Add eggs to another large mixing bowl and beat until combined (about 20 sec). Add molasses, sugar, and vanilla and whisk to combine. Add cooled melted butter and yogurt. Stir to combine.
5. Process half of the cereal in food processer for 1 minute. Add processed and unprocessed cereal to egg/yogurt mixture and let sit for 5 min.
6. Add wet mixture to dry mixture and carefully combine with spatula. Avoid overmixing. Fold in raisins/craisins.
7. Spray a standard sized muffin pan with cooking spray. Using a 1/3 cup fill muffin cups. Sprinkle with sugar in the raw on top of each muffin.
8. Bake for 16 min (14 min if using convection). Remove and let cool in pan for 5 minutes, then remove muffins and place on cooling rack.

Asian BBQ Chicken

Asian BBQ Chicken

This recipe is one that everyone loves.  I get requests to make it often.  It is really easy!  If you don't like Asian BBQ you can substitute the sauce with your favorite BBQ sauce!

Ingredients

2 lbs of chicken legs or wings (bone in and skin on)

salt and pepper

Sauce

1/4 cup sriracha (asian hot sauce found in the asian aisle, see picture)
1/2 cup oyster sauce (found in asian aisle, see picture)

Directions

1. Preheat grill for at least 15 min (if using a gas grill)
2. Season chicken heavily with salt and pepper
3. Place on grill and grill each side about 20 min
4. After cooking brush each piece of chicken with sauce

Easy Guacamole

I love to make guacamole.  I used to chop onions, cilantro, peppers, tomatoes, etc.  Call me lazy but I don't do any of that anymore.  I use this easy recipe and acutally like it better this way!

Easy Guacamole

Ingredients

1 ripe avacado
3/4 cup salsa or pico de gallo
salt

Directions

1. Slice avacado in half and remove pit.
2. Gently slice avacado vertically and horizontally while still in skin but not cutting through the skin.
3. Gently remove avacado halves into a bowl and mash.
4. Add salsa and stir.  Add salt to taste.

Easy Chicken and Rice

This is a recipe my mom used to make.  I think you will like it!  I don't think there is an easier recipe out there for yummy chicken and rice!

Chicken and Rice

Ingredients

• 2 cans mushroom soup
• 1 cup water
• 1 1/3 cups uncooked rice
• 1 envelope onion soup mix
• 4-5 boneless chicken breasts

Directions

1. Preheat oven to 350 degrees
2. Get a 9  x 13 inch baking dish.  Combine and place the water, soup, and rice in the baking dish.
3. Place the chicken breasts on top of rice mixture
4. Sprinkle the envelope of onion soup mix over the chicken.
5. Seal the dish tightly with aluminum foil.
6. Bake for 1 1/2 -2 hrs.

Healthy Asparagus

Healthy Asparagus



I love asparagus. I used to like to grill it; however, I now like to healthy sauté it instead. This technique can be done with any vegetable.

Ingredients
4 TBS water
1 lb asparagus
2 TBS olive oil
Lemon juice
Salt and Pepper

Directions

1. Heat a skillet (one that has a lid) on medium heat until hot.
2. Add asparagus and water and put lid on.
3. Cook for 6 min.
4. Remove lid and keep on heat until water evaporates.
5. Remove from heat.
6. Add olive oil and toss to coat, then squeeze lemon juice over asparagus (if desired) and a big pinch of salt and pepper.

7-Up Cake

I really like 7-Up cake.  I first tried this in San Leandro, CA.  It was brought in to me by one of my patients as a thank you.

7-Up Cake Recipe 

Ingredients

3/4 lb. butter, softened

3 cups sugar

5 eggs

3 cups flour

2 tablespoons lemon extract

3/4 cup 7-Up soft drink

Lemon Glaze (If you really like glaze, double the glaze recipe)

2/3 cup powdered sugar

1 tablespoon lemon juice

Directions

1. In a standing mixer, cream butter and sugar together for 20 minutes.
2. Add eggs, one at a time, beating after each addition.  Add flour and lemon extract.  Fold in 7-Up. 
3. Pour into a well-greased 12-cup bundt pan or tube pan.  Bake for 1 to 1 1/4 hours at 325 degrees
4. To make Lemon Glaze:  Mix powdered sugar and lemon juice together.    When cake is cooled, dribble with Lemon Glaze. 

Fried Rice

This is a basic fried rice recipe that I got from my Hmong friends.  Feel free to make substitutions (different veggies, sausage instead of ham, chopped cilantro, etc).  The oyster sauce is what makes this recipe taste so good.

Fried Rice

Ingredients
6 green onions, chopped
4 eggs
2 cups frozen peas & carrots, rinsed with hot water and drained
½ cup diced ham
2 cloves garlic, minced
4 cups cooked rice, cold
3 tbsp oyster sauce (found in Asian aisle; see picture)
1 tsp soy sauce
3 tbsp oil

Directions

1. Cook rice per directions. Let cool then put in refrigerator for at least 2 hrs, preferably overnight.
2. In a large skillet or wok, add 1 tbsp oil. When hot add eggs, ham and garlic. Scramble. Remove from pan and place in bowl.
3. Return wok to heat and add 2 tbsp oil. When hot add vegetables. Stir fry until cooked but still firm, about 5 min. Add rice. Stir and combine for 2 min. Add egg/ham mixture and chopped green onions.
4. Add soy sauce and oyster sauce. Stir to combine. Taste. Add more sauce to taste. Remove from heat.

Turkey Meatloaf

Turkey Meatloaf



Ingredients

• 2 yellow onions, chopped
• 1 bell pepper, chopped
• 2 TBS olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 1/4 cup ketchup
• 1/4 cup bbq sauce
• 4-5 pounds ground turkey breast
• 2 cups plain dry bread crumbs
• 2 large eggs, beaten
• 3/4 cup ketchup (for glazing)


Directions
1. Preheat oven to 325 degrees F.
2. In a medium saute pan, over medium-low heat, cook the onions, bell pepper, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes.
3. Add the Worcestershire sauce, chicken stock, 1/4 cup ketchup and bbq sauce and mix well. Allow to cool to room temperature.
4. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through.

Waffles

This is the best waffle recipe that I have used.  Thank you Alton Brown!  If you haven't ever watched "Good Eats" on the Food Network you are missing out.

Basic Waffle

Ingredients

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Directions

1. Preheat waffle iron according to manufacturer's directions.
2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
3. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Pizza

Normally I only post original recipes on this blog.  However, I always use this recipe for pizza dough and sauce.  I was lucky enough to attend a pizza class taught by Tony Gemignani in 2007, who has been the world pizza champion for a number of years.  His recipe is simply the best so it is all that I use.




Tony's Pizza Dough



Ingredients
1 package (2 1/4 teaspoons) active dry yeast
1 cup warm (90° to 100°) water
1 cup ice-cold water
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
About 5 1/4 to 5 1/2 cups bread flour


Directions1. In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.


2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.


3. If using a heavy-duty standing mixer with a dough hook, place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Beat with the dough hook on low speed until mixture is smooth and not sticky, 14 to 16 minutes. (Don't let dough climb up into motor drive; if it threatens to, stop mixer and push dough down. If machine labors, stop and wait a few minutes for motor to cool, then resume.) If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and beat until nonsticky and smooth.


If using a heavy-duty food processor, make dough in two batches, using half the ingredients for each: Place 2 3/4 cups flour, half the yeast mixture, and half the cold-water mixture in processor bowl and whirl until dough is smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes, then resume.) If dough is still sticky, add 2 to 3 more teaspoons flour and whirl until dough is smooth. Transfer to a floured board.


4. Scrape dough onto a lightly floured board; cut in half (omit cutting if using processor). With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days.


Tossing tips:

The setup: Remove your watch and any rings you're wearing. Place the dough slightly off-center on the palm of your throwing hand (generally, if you're comfortable spinning the dough counterclockwise, use your right hand; for spinning clockwise, use your left). Make a fist with the other hand, knuckle side up, and place it under the dough, beside your throwing hand, to support the other side. Hold the dough parallel to the ground, between your waist and chest.


The release: Turn the palm of your throwing hand toward you, then quickly twist your hand outward and up to launch the dough into the air. Catch the round with both fists, knuckles up. Toss with fast, deliberate moves; if you're tentative and slow, the dough will be more likely to flop over or droop. Don't get discouraged! In our test kitchen, a little practice produced amazing results (and a lot of laughs).

Yield: Makes dough for 2 pizzas (14 in. each)






Quick Pizza Sauce



In a bowl, mix 1 can (14 oz., or 1 3/4 cups) chopped or diced tomatoes (including juices), 1 can (6 oz.) tomato paste, 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil, 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons sugar, and 1/2 teaspoon chopped garlic. Add salt to taste.

Yield: Makes about 2 1/2 cups

Grilled Salmon

This is Kerin's favorite dish.  Really easy and fast to make.  Serve with rice or cous cous and grilled vegetables (the grill is on anyway, you might as well throw some veggies on!)

Grilled Salmon


Ingredients

4 salmon fillets
¼ cup Yoshida’s Sauce
¼ cup vegetable or peanut oil
Paper towels






Directions


1. Put salmon fillets in Ziploc bag and add Yoshida’s sauce at least 30 minutes before grilling (can be done up to 2 hrs before grilling).


2. Heat gas grill on high for at least 20 minutes. Brush grates well. Using tongs, wad up 2-3 paper towels and dip into oil. Brush oil on grill. Add salmon to grill and grill approximately 4 min. Using spatula, carefully turn salmon over and grill additional 4 min.


3. Pull salmon off grill and drizzle a little Yoshida’s sauce over salmon.

Green Bean Cassorole

Who doesn't like green bean cassorole?

 

I made a few tweaks to the standard recipe which I think make it irresistable!

• I saute mushrooms and onions to add to the soup mixture
• I add toasted slivered almonds to the topping for extra crunch and texture

Here's the recipe

 

Ingredients:

 

1 TBS olive oil
1 pkg fresh sliced mushrooms
1/2 onion chopped
2 (10 3/4 oz.) cans CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/4 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
2 cups FRENCH'S® Original or Cheddar French Fried Onions
1/2 cup slivered almonds

*You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

 

Directions:

1. In a dry skillet, carefully toast slivered almonds over medium-low heat.  After they are fragrant and slightly toasted remove from heat and set aside.
2. Add olive oil to skillet and saute mushrooms and onions until onions start to brown.  Turn off heat.
3. Add soup, milk and pepper to skillet and stir to combine.  Stir in beans and 1 cup French Fried Onions. 
4. Put mixture into a 1 1/2 qt baking dish and bake at 350 degrees until hot. 
5. Stir and add 1 cup onions and slivered onions on top. Bake 5 min. until onions are golden.

Skillet Lasagna

This is a favorite of mine.  Who has time to make traditional lasagna?  Most of this recipe is from America's Test Kitchen, my favorite cooking show.  I have tweaked it a bit and tried to make it more healthy-if there is such a way to make lasagna healthy!

Skillet Lasagna

Ingredients
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon olive oil
• 1 onion, minced
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 lb ground turkey
• 8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10)
• 1 (8 ounce) can tomato sauce
• 1 ounce parmesan cheese, grated (1/2 cup)
• 1 teaspoon oregano* or 1 tablespoon Italian seasoning
• 1 teaspoon basil*
• 8 ounces whole milk ricotta cheese (about 1 cup)


Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.


Directions

1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
3. Stir in the garlic and red pepper flakes, oregano, basil (or Italian seasoning) and cook until fragrant, about 15 seconds. Add the ground turkey and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
5. Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.

Tater Tot Casserole

Tater Tot Casserole

Ingredients


• 1 1/2 pounds lean ground turkey
• 1/2 onion, chopped
• 1 Tbsp olive oil
• 1 can cream of mushroom soup
• 1 can green beans
• 1 package frozen tater tots
• 1 cup shredded cheddar cheese


Directions


1. Preheat oven to 375 degrees F. Spray 9x13 glass baking dish with cooking spray.


2. Preheat skillet with olive oil and add onion. Cook until softened (about 8 min). Add ground turkey and brown. Season turkey with salt and pepper to taste.


3. Turn off heat and add soup and green beans and stir to combine. Add mixture to baking dish.


4. Layer tater tots on top, covering entire top with tots. Bake at 375 degrees F for 30 min or until tater tots are golden brown.


5. Sprinkle cheese on top of browned tater tots and put back into oven until cheese is melted.

Chicken Fajitas

This one is for Janeece.

Chicken Fajitas

Ingredients


Seasoning Mix
3 Tbsp Corn Starch
1 Tbsp Chili Powder
1 tsp Cumin
1 tsp Onion Powder
½ tsp Garlic Powder
½- ¼ tsp Cayenne (depending on how much heat you like) 
1 tsp Salt
1 tsp Pepper

 Fajitas
4 boneless skinless chicken breasts
1 large onion
1 green or red bell pepper
2 Tbsp olive oil
8 flour tortillas
1 cup grated cheddar cheese
Sour cream
Salsa



Directions


Mix seasoning mix together in a large bowl. Cut up onion and bell pepper into strips. Add 1 Tbsp olive oil to skillet and heat pan on medium high heat until oil starts to smoke. Add onion and bell pepper to skillet and cook until tender (about 8 min).


While onion and bell pepper are cooking, pat chicken dry with paper towels and then cut chicken into ½ inch strips. Add chicken to seasoning mix bowl and stir to coat.


Remove onion and bell pepper from skillet and set aside. Add 1 Tbsp olive oil to skillet and heat pan on medium high heat until oil starts to smoke. Add chicken to pan and cook until chicken is starting to brown and cooked through (about 5 min). Add onion and bell pepper back to pan and turn off heat.


Warm tortillas in microwave for about 30 sec. Serve with cheese, sour cream and salsa.

Refried Beans

I found a recipe that I liked for refried beans.  I modified it a little.  This is super easy and low in fat.

Refried Beans

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
• 1 cup low-sodium chicken broth, plus more if needed
• salt and pepper

Directions

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic, cumin, and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.

Healthy Turkey & Three Bean Chili

Healthy Turkey & Three Bean Chili

Ingredients:


1 tablespoon olive oil
2 onions, diced (2 cup)
3 garlic cloves, minced
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
3 celery stocks, diced (1/2 cup)
2 teaspoons ground cumin
2 tablespoons chili powder
2 pounds extra-lean ground turkey
2 tablespoons Worcestershire sauce
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
2 cups water
1-3 (depending on how much you like heat) chipotle chilies in adobo sauce, seeded and minced
1 tablespoon adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
1-2 tablespoons sugar
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed




Directions:


Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper, celery and carrots. Cook until vegetables start to soften. Add the ground turkey; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Add the cumin, chili powder and cook, stirring, for 1 minute. Stir in the tomatoes, water, chipotle and adobo sauce, oregano, and Worcestershire sauce. Reduce heat to medium-low and stir in the beans and simmer for 20 minutes. Season, to taste, with salt and pepper.

Healthy Asian Wrap

Healthy Asian Wrap

Ingredients:

4 teriyaki chicken breasts (precooked), warmed and thinly sliced

2 cups cooked brown rice

3 tbs Yoshida’s Sauce (soy sauce with sugar, found in the Asian aisle)

2 cups frozen stir fry vegetables

1 can mandarin oranges

3 green onions

4 whole grain tortillas

Instructions:

1. Cook the brown rice according to directions.  I used instant brown rice and it only takes 90 sec in the microwave.
2. Add the Yoshida’s sauce to the brown rice and mix in.  Add the can of drained mandarin oranges to the rice.  Chop up the green onions and add to the rice.
3. Stir fry the vegetables with a couple of tablespoons oil.  They should take about 8 min  to cook.
4. Warm the chicken breasts in the microwave and thinly slice.
5. Put a tortilla in the microwave for 20 sec.  Then fill with rice, vegetables and chicken breast.  Roll up like a burrito.

Hummus

I made hummus for the first time.  It was super easy.  It is great with pita bread.  I cut the pita bread into fourths and then pulled apart.  I rubbed the rough side with olive oil and a little salt and then put into a 300 degree oven for 5 minutes.

Hummus

Ingredients

• 2 cups canned garbanzo beans, drained
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 4 cloves garlic
• 3 tablespoon olive oil
• 1/2 teaspoon smoked paparika

Directions

1. Place all ingredients in food processor. Blend until smooth. Transfer mixture to a serving bowl.

Recipe Contest Winner!

I entered the following recipe in a recipe contest at work.  I think it is a winner.  We will have to wait and see if it is!

Vietnamese Chicken Vermicelli Salad Bowl

Ingredients:

• 1/2 pound rice vermicelli (bun NOT mung bean vermicelli)
• 6 green onions, sliced crosswise on the diagonal
• 2 cups thinly sliced crispy lettuce, such as romaine or iceberg
• 2 cups bean sprouts, rinsed well and patted dry
• 1 medium cucumber, peeled, halved lengthwise, and thinly sliced
• 6 teriyaki chicken breasts (precooked), warmed and thinly sliced
• 1 cup fresh mint leaves, shredded
• 1 cup fresh cilantro leaves, shredded
• 1/2 cup finely chopped unsalted roasted peanuts
• Nuoc Cham Sauce, recipe follows

Instructions:

1. Soak the rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes.
2. Rinse under cold water and transfer to a colander to drain.
3. Divide the drained vermicelli, lettuce, bean sprouts, and cucumber evenly among 6 deep soup bowls.
4. Top with the teriyaki chicken, mint leaves, and cilantro.
5. Garnish with the peanuts and green onions.
6. Drizzle generously with Nuoc Cham Sauce (about 3 tbs).
7. Include more Nuoc Cham sauce on the side.


Nuoc Cham Sauce:

• 1/2 cup fresh lime juice
• 2/3 cup water
• 1/2 cup sugar
• 1/4 cup Thai fish sauce (such as Three Crabs)
• 1 garlic clove, minced
• 2 red Thai chiles (or 1 small jalapeno or serrano chili), cored, seeded, and minced
• 1/2 cup shredded carrot

To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Add carrot. Set aside. Serve immediately or refrigerate, covered and in a non-reactive container, for up to 2 days.

Yield: about 1 1/2 cups